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"Hunger is the best sauce in the world."--Cervantes

Roasted Pineapple Recipe

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This recipe for Roasted Pineapple is from The McCan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole pineapple
2 tbsp. soft butter (if using oven)
3/4 c. to 1 c. light brown sugar
1/2 tsp. ground cinnamon
1 tbsp. Grappa or Amaretto (optional)
Directions:
Directions:
Preheat oven or grill to 400º depending on how you want to cook the pineapple. Remove the skin and crown of the pineapple

In a bowl, mix the brown sugar with the cinnamon and sprinkle it evenly over the surface of the pineapple. (I like to put the sugar mixture in a gallon zip lock, put the pineapple in and shake it around until it is fully coated).

(If baking in oven) Core and cut into thick half-moon slices. Grease a 13X9 in roasting pan with the soft butter. Sprinkle half of the brown sugar on the bottom, and fan the pineapple slices over it. Cook until the pineapple is soft throughout. Remove the pan from the oven and add the remaining brown sugar and cinnamon, with the optional Grappa or Amaretto to the juices.

(If Grilling) Coat the whole pineapple with brown sugar mixture. Place on top rack, turning occasionally, until it is soft throughout.

Whether cooking in the oven or grilling, roast the pineapple until the sugar coating begins to caramelize, and the juices are bubbly and thickened somewhat. Serve warm.
Personal Notes:
Personal Notes:
There's no real wrong way to do this. After a trip to Niagara Falls with Janet, enjoying this awesome dish, we wanted to try to recreate a special moment in our trip. I did some experimenting and came up with what I hope to make a McCan Reunion tradition.

 

 

 

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